Hummus lasagne

Instructions

Heat the coconut oil in a pan and fry chopped onion, garlic and grated tofu. Season with salt, black pepper, Herbs de Provence and chilli.

Add diced peppers, celery and fresh parsley.

After roasting the vegetables, pour in the first can of diced tomatoes. Stir and taste. When necessary season with a pinch of salt, black pepper and sugar.

When the vegetables soften, add the tomato hummus. Stir and remove the pan from the heat.

Mix the second can of diced tomatoes with salt, black pepper, sugar, parsley and Herbs de Provence. Place part of this mixture onto the bottom of an oven bowl and leave the rest to place between the layers of pasta.

We were preparing lasagne rolls and therefore we filled the pasta with the mixture of vegetables and tofu. We placed the first rolls on the bottom of an oven bowl covered with a layer of tomato mixture. We poured another portion of the tomato sauce over the rolls and sprinkled richly with the grated vegan cheese, which was used as an alternative to the typically used béchamel sauce. We repeated this process until everything we cooked was in the bowl. We sprinkled the rest of grated cheese on top and put the bowl into the oven pre-heated to 200°C for about 40 minutes.

During the first phase of baking, the pasta should be covered with a lid, in the final phase on the contrary you should uncover it to create a crust.

This takes about 10 minutes.

When the crust is ready, we take it out of the oven and serve with love.

Bon Appetit!